noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

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Friday, November 17, 2006

If you’re a brownies-fan, here’s one recipe you absolutely got to try! Chef Roland's ( White House executive pastry chef) recipe is a killer that can kill two birds with one stone- simple preparation and delicious taste. It’s not difficult to make and require few basic ingredients.

Comment:Well wrapped brownies in plastic wrap, unglazed and uncut will keep in the freezer for up to 2 months. Perfect for studies who need a quick chocolate fix! ;p I made 2 styles- one in a mini loaf pan for a friend's birthday and another batch in muffin cups, glazed with chocolate frosting. Ingredients:10 Tablespoon unsalted butter, softened1 ¼ cup sugar3 large eggs1 large egg yolk1 tablespoon pure vanilla extractPinch salt5 Tablespoon unsweetened cocoa powder1 cup all purpose flour1 1/2 cup pecan pieces

Directions: 1. Preheat oven to 400 F. Grease a 9 x 13 inch baking tray and line the bottom with parchment paper2. Cream the butter and sugar together until fluffy, 2-3 mins. Add the eggs and egg yolk one at a time and beat until smooth, scraping down the sides of the bowl after each addition. Add the vanilla, salt and cocoa powder and mix well. Beat in the flour until well combined. Stir in the nuts3. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 10 mins.

* For fudgy brownies, remove the pan from the oven and tap it on the counter to make the rising brownies collapse. Return the pan to the oven and bake until firm to touch)* For cakier brownies, bake 18-20 mins without interruption.